roggenbier 15.D - Roggenbier (German Rye Beer)

@valemagne - March 3, 2018


Ingredients

Amount Name Type # %/IBU
Grain icon  3.20 kg malt munich (15.0 EBC) Grain 1 47.1%
Grain icon  2.10 kg malt roggen (6.0 EBC) Grain 2 30.9%
Grain icon  1.00 kg malt froment (3.0 EBC) Grain 3 14.7%
Grain icon  0.50 kg carared (45.0 EBC) Grain 4 7.4%
Hop icon  22.0 g triskel (7.11%) - Boil 70.0 min Hop 5 14.0 IBU
Hop icon  10.0 g triskel (7.11%) - Boil 30.0 min Hop 6 4.7 IBU
Hop icon  15.0 g triskel (7.11%) - Boil 5.0 min Hop 7 1.8 IBU
Yeast icon  Yeast 12 2013 munich - lallemand Yeast 8 -
Yeast icon  Yeast 09 2020 safale us 05 - fermentis Yeast 9 -

Mash detail

Name Description Step temperature Step time
Mash step Mash in (Temperature) Add 15.8 l of water. Heat to 41.5 c over 15 min 40.0 c 30 min
Mash step Mash step (Temperature) Heat to 50.0 c over 10 min 50.0 c 5 min
Mash step Mash step (Temperature) Heat to 64.0 c over 10 min 64.0 c 40 min
Mash step Mash step (Temperature) Heat to 72.0 c over 10 min 72.0 c 30 min
Mash step Mash step (Temperature) Heat to 78.0 c over 10 min 78.0 c 20 min
Mash step Filtering
Mash step Fly sparge Fly sparge with 16.1 l of water at 78.0 c
Destock

Last destock date : March 15, 2018, 6:27 p.m.


Indicators

All grain - Batch size : 20.0 l

Est. original gravity: 1.082
1.046 1.056

Est. final gravity: 1.023
1.010 1.014

IBU: 20.5
10.0 20.0

Color: 21.5 EBC
27.6 37.4

ABV: 7.7%
4.50 6.00

Mash steps

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